Honey and Ale Pulled Chicken Sliders

Name: Honey and Ale Pulled Chicken Sliders
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 12 sliders
Ingredients: 1/4 cup honey; 2 tablespoons cider vinegar; 2 tablespoons Sriracha chili sauce; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 2 pounds boneless skinless chicken thighs (about 8 thighs); 3/4 cup brown ale; 3 tablespoons cornstarch; 3 tablespoons water; 12 slider buns; Optional: Sweet pickles and additional Sriracha sauce

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Julie Peterson, Crofton, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2024

Score big with your guests with a little bit of sweet heat! This recipe works well for a football party—the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. —Julie Peterson, Crofton, Maryland

Test Kitchen tips

Look for ale that packs a punch, and you’ll have a fantastic crowd-pleasing meal that takes only about five minutes of active prep time before the chicken goes into the slow cooker.

It's OK to be a little heavy-handed with the Sriracha if you love it spicy. And you can always squeeze on more after you assemble the sandwiches.

While many folks love chicken breasts, chicken thighs are perfect for this dish. They stay moist, tender and juicy even after a long time in the slow cooker.

TEST KITCHEN APPROVED

Honey and Ale Pulled Chicken Sliders

Contest Winner

4 Reviews Add your review

Yield:12 sliders

Prep:20 min

Cook:6 hours

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Ingredients

1/4 cup honey
2 tablespoons cider vinegar
2 tablespoons Sriracha chili sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs (about 8 thighs)
3/4 cup brown ale
3 tablespoons cornstarch
3 tablespoons water
12 slider buns
Optional: Sweet pickles and additional Sriracha sauce

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Directions

1
In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with 2 forks.

2
Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns. If desired, add pickles and additional Sriracha sauce.